Recipe by ErikaNY
My mother clipped this recipe out of USA Weekend back in 1993 - it was always the sauce she made while I was growing up (it's a recipe by Kathie Lee Gifford). Now that I cook myself, I've taken the recipe and adapted it to a few of my own 'likes' and now use this as my sauce for pasta, lasagna and ravioli! Can't be beat! (this recipe freezes very well!)
Top Review by susie cooks
Excellent meat sauce! Followed the recipe exactly and added a little red wine. I let the sauce simmer for 3 1/2 hours. Delicious! I did not need to add the sugar. Great dinner and I love having more to freeze for a later day. Thanks!
- 2 lbs ground beef
- 4 (28 ounce) cans tomato sauce
- 1 (18 ounce) can tomato paste
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 cup dried parsley (yes, 1 cup!)
- 1⁄2 teaspoon dried oregano
- 2 teaspoons crushed garlic
- 1 tablespoon parmesan cheese, grated
- salt, to taste
- pepper, to taste
- 1⁄2 tablespoon sugar (if needed)
Directions See How It's Made
- In large saucepan or Dutch oven (at least 6 quarts), brown ground beef until no longer pink; drain.
- Add remaining ingredients and bring to boil.
- Reduce heat; simmer for 2-3 hours (the longer the better for my own tastes), stirring occasionally.
- If sauce tastes a little on the acidic side (from tomato sauce/paste), add the sugar.
- Serve over pasta!